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Summer Cantaloupe & Tomato Refresher Salad

June 5, 2019

 When we aren't packing boxes and sharing the secrets to success on mystery produce, we are staying active in the community. If you saw our instagram story this week, we are proud to celebrate the 30,000 pounds of produce we've been able to donate to local food banks in need, like The Hunger Network. 

We also attend health fairs, school fundraisers, community outreach events, children's obesity awareness meetings, and other health & wellness experiences.

 

 Another thing we love doing- Employment Demonstrations! Let's bring healthy eating to your lunch hour. Today, we partnered with Nicole Ryan RDN, LDN, from Pisanick Partners to share a healthy recipe demonstration of rescued produce for a local business. If you're wondering what we can do for your place of employment- just ask! We do cooking demo's, health and wellness discussions, and also love to share the break room box!

To learn a little more about Nicole, scroll down, but first, make sure you try her Summer Cantaloupe Salad that she made for the employees of Anchor Manufacturing today. This salad was a crowd pleaser, and perfectly enough- used the cucumber, tomatoes, and melon from this weeks box!

Let us know how we can get involved with your health events! We'd love to be there!

Summer Cantaloupe and Tomato Refresher Salad
Ingredients
1/2 cup thinly sliced Perfectly Imperfect cucumber
1/2 cup Perfectly Imperfect cherry tomatoes (thinly sliced)
1/4 medium Perfectly Imperfect red onion (thinly sliced)
3 heaping cups Perfectly Imperfect cantaloupe (cubed or scooped with a melon baller // ~1 cantaloupe as original recipe is written)
⅓ C Crumbled Feta Cheese

For The Dressing:
3 tablespoons olive oil
2 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
2 teaspoons honey
1 tbsp thinly chopped mint leaves
Salt and pepper to taste

Instructions
1. Add cucumber, tomato, and onion to a small mixing bowl.
2. Next, prepare the dressing by adding lemon juice, orange juice, honey. Add salt & pepper to taste to a small mixing bowl and whisking to combine. Then slowly stream in olive oil while whisking to combine. Taste and adjust flavor as needed. Add mint leaves. Set aside.
3. Add cantaloupe to a large serving bowl and top with dressing. Gently toss to combine. Then add the cucumber-tomato-onion salad on top, leaving any excess liquid/dressing behind.
4. Gently toss with feta cheese to combine. Serve.
5. Best when fresh, though leftovers keep in the refrigerator up to 3 days.
 

 

 

 

 

Nicole Ryan, RDN, LDN graduated from The University of Akron with a B.S. in Dietetics. She is a Registered Dietitian Nutritionist at Pisanick Partners, LLC working as a School Nutrition Dietetic Consultant. She also serves at the lead nutrition educator at the International Culinary Arts and Sciences Institute (ICASI) in Chesterland, OH. She is an aspiring yoga instructor, foodie, workout guru, and wishes she could spend every minute of the day with her six-year-old Labrador mix, Belle. She also loves spending time with family and friends. Her passion lies in empowering others through nutrition and culinary technique education. At the core, Nicole believes in the power of the positive impact that optimal nutrition has on the life of each and every person and strives to place this belief at the forefront of the work she provides. 

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